Turkey Burger inspired by a Rachel Ray Recipe
Turkey Burgers inspired by a Rachel Ray Recipe
My husband went to visit his invalid mother in the nursing home where she resides. They watched a Rachel Ray cooking show that left both of their mouths watering. She made a delicious-looking Turkey Burger with a sour cream dressing.
He came home and urged me to go on-line and watch that same show. It did look delicious.
I finally bought and gathered together most of the ingredients. As always, I modified the recipe to fit my own particular taste buds. So this recipe was inspired by her with my grateful thanks; however, I have made some changes. I will include her original recipe and tell you in what way I made changes so that you have the option to try both or either of the recipes.
My husband thought my Sour Cream dressing was absolutely amazing. He also felt this meal made a wonderful change as it is like nothing either of us had ever eaten before. We both love trying new foods. We had it three days in a row as the recipe made six big burgers.
With the leftover dressing, he wants me to buy a small amount of ground turkey so that I can make this for my mother-in-law and her roommate. We think they will really like it as well.
Below is what the finished product looks like. Below that will be the pictorial cooking recipe tutorial. Enjoy!
Turkey Burger ready to eat with dipping sauce on the side
Cut up a large shallot into small pieces. Use about 2 tablespoons worth or larger. I chopped up the shallot using my mini food processor. Place this in a bowl large enough to hold 2 containers of ground turkey (about 40 ounces) and the remaining ingredients.
Warning: Shallots are like onions. It can be a rather tearful experience. My eyes were so swimming with tears that I had trouble seeing for a bit. Using my food processor really helped alleviate that.
Use 2 teaspoons of poultry seasoning. Add this to the bowl.
BBQ Grill Seasonings
Use 1 tablespoon of Barbeque Grill Seasonings. It smells delicious coming out.
Please note: I think next time I make this, I will add two tablespoons instead of just one. I think it will help make an already delicous recipe even better.
Add one teaspoon of Paprika to the bowl.
Rachel Ray suggests you add one handful of chopped parsley. She uses fresh parsley.
I used a couple of tablespoons worth of dried parsley. I added this to the bowl.
Stir together shallots, poultry seasonings, grill seasonings, paprika, and parsley.
Add 2 packages of ground turkey. There were 20 ounces in each package. Therefore, I used 40 ounces of ground turkey altogether. This was enough to make six large patties.
In Rachel Ray's recipe, she used one pound of ground turkey and one pound of ground chicken. I was not able to find ground chicken at any of our grocery stores; therefore, I doubled up on the ground turkey instead.
Form into patties
Mix and blend all ingredients. Then form them into six patties.
My husband requests that the next time I make this, I make smaller patties. These patties were so tall that it was hard to get the bun and patty into your mouth to take a bite. He finally thought to slice a pattie in half and eat one half of a patty on each bun as an open-faced sandwich. That worked really well.
In the meantime, microwave or cook some bacon slices. Rachel Ray suggests cooking 8 slices. She actually places the slices of cooked bacon on the burger.
I cut up some of my cooked bacon into small pieces and added it to the sour cream dressing. You can do either or both.
Take two large frying pans and pour a couple of tablespoons of Olive Oil into each pan. Turn the heat on high and preheat the oil for a minute or so before adding the meat.
Cook patties on medium high heat for 15 to 16 minute total
Cook patties for 8 minutes per side - 16 minutes total.
In the meantime, make your Sour Cream Dressing
You will need a medium-size bowl as this recipe makes a lot of dressing.
A strong suggestion: I made this dressing while the burgers were cooking. I think next time I make this, I will make the dressing in advance to give it a chance to get a bit more solidified. I noticed the dressing was even more tasty the second day. That confirmed by theory.
You need one cup of Buttermilk. You can buy it already made, of course. I prefer using this mixture that you can find in the baking aisle of your grocery store. You mix one cup of water with four tablespoons of the powder to make one cup.
Please note: The next time I made this recipe, on Columbus Day of 2011, I decided to only add 4 4 to 5 tablespoons of the powdered mixture with no water. It made the whole mixture thicker and much yummier. My husband agreed.
Rachel Ray uses 1 large clove garlic, grated or minced.
I used about 1 teaspoon worth of dried garlic that I chopped up into small pieces.
Rachel Ray calls for 3 tablespoons, finely chopped chives.
I used approximately 3 tablespoons worth; however, I used dried chives.
Add 1 tablespoon of lemon juice to the bowl.
Rachel Ray suggests you use 1/4 cup of Sour Cream. To help thicken it and to add extra flavor, I ended up using all 16 ounces. I think this really helped enhance the flavor and made it extra yummy.
Rachel Ray says add salt and pepper. I personally don't use pepper. You can add it if you like. I used 1/2 teaspoon of Sea Salt. This seemed to work great.
Worcestershire Sauce vs Hot Sauce
Rachel Ray calls for 1 teaspoon of Hot Sauce. I do NOT have a brave palate like that.
My alternative was to use Worcestershire Sauce instead. I added two teaspoons of it into the dressing. I think it really added to the flavor in a yummy way.
Please note: The second time I made this recipe, on Columbus Day of 2011, I added probably 4 teaspoons of Worcestercshire Sauce. I think it made the recipe even yummier.
I broke up a few pieces of bacon and added this to the mixture.
I cup open an Avocado and scooped out all the insides minus the seed and added this to the mixture. I used a potato masher to blend it all together. Next time, I plan to use two Avocados instead of just one. It really adds to the creaminess and the flavor. It also makes it extra nourishing.
Please note: Using a really large Avocado or more than one really helps the recipe. I will do this again.
Cut up a ripe tomato into small pieces. Drain off the juice. Then add those small pieces of tomato to the mixture.
Creamy Dressing to serve with the Turkey Burgers
You can pour this over the burgers. You can also put some in a bowl for dipping the sandwich into. I did both.
Turn patties over after 8 minutes
Turn patties over after 8 minutes and continue cooking another seven to eight minutes on the other side.
Onion buns vs whole-wheat Keiser rolls
Rachel Ray's recipe calls for whole-wheat Keiser rolls. I thought that Onion Buns would make a nice addition. My husband and I both thought using the onion buns made it extra yummy.
Heart of Romaine lettuce to place on buns
Place Heart of Romaine lettuce on each bun.
Add the turkey burger with sauce for dipping on the side
Add the turkey burger on the bun with sauce for dipping on the side. You can then pour some of the dressing over the burger. Don't pour too much as you don't want the bun to get soggy. With a small bowl of dipping sauce, the eater can control how much or how little dressing they want with each bite. My husband and I both wanted a lot as it was so very tasty.
I suggest you let the burgers sit on paper towels when you first take it off the stove to get rid of some of the extra grease and fat.
Turkey burger ready to eat
This is the recipe that inspired me by Rachel Ray
- Rachael Ray\'s Official Website :: Open Wide! Tur-Chicken Club Burgers
Rachaelray.com - the official website of Rachael Ray where you can find thousands of Rachael Ray's recipes, including 30 Minute Meals, information about her TV shows, her magazine, her products and her nonprofit work.
Rachel Ray Recipe Books
Rachael says, Guys who cook are hot! Step into the kitchen with these Top 30 meals with guy appeal. This collection of greatest hits features simple recipes with big flavors, perfect for date nights, game nights, or just hangin' out.
Rachael Ray is a household name and a best-selling author, thanks to her simply fabulous recipes, free-hand style of cooking, and unfailing good results. This latest collection of recipes, a companion book to her show, will feature flexible menus for cooking great meals 24/7.
In the 10 years since she served up her first 30-minute meal--and thousands of delectable dinners later--Rachael Ray has learned just about all there is to know about getting a great tasting meal on the table in a hurry, whether it is one of her patented 30-minute miracles or something just a tad more involved for a special gathering. Rachael’s Big Orange Book is the ultimate resource for busy cooks. Need kitchen inspiration? It’s all here and it’s all new--and bigger than ever!
Just one for dinner tonight? Forget the cold cereal. Rach has a chapter of recipes that make dining on your own a thoroughly civilized occasion, with great meals that won’t leave you with a fridge full of leftovers. Vegetarians on the guest list? No problem! Choose from dozens of meat-free meals that are every bit as satisfying as your tried-and-true standards and savory enough to please the carnivores in your crowd. Observing a Kosher menu? Check out the selection of menus just for Kosher cooks, all ready in less than, you guessed it, 30 minutes. There's even a mother lode of burger recipes for fans of the bun—so many options you could make a different burger every day for a full month!
In addition to her latest 30-minute creations, Rachael has put together an array of menus and recipes for easy entertaining, from quick snacks to serve for game night and easy hors d’oeuvres, to soup-to-nuts menus for her favorite holidays and special occasions. Whip up a pasta buffet for a special mom on Mother’s Day, please a crowd with a super-simple Oscar party menu, and give thanks for not one but four fantastic menus that keep holiday stress to a minimum by getting you out of the kitchen in record time.
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